Difference between revisions of "Hot milk cake"
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| − | '''Hot milk cake''' is a traditional two-layer [[ | + | |
| + | '''Hot milk cake''' is a traditional two-layer [[Cake|cake]], possibly from the [[w:Mid-Atlantic States|Mid-Atlantic States]]. It can be [[Icing|frosted]] with [[Mocha icing|mocha icing]]. | ||
Hot milk cake can be fabulous, but the recipe is not for the timid. Expect a couple attempts that fail to rise before getting it right. Beating the eggs very well is important. | Hot milk cake can be fabulous, but the recipe is not for the timid. Expect a couple attempts that fail to rise before getting it right. Beating the eggs very well is important. | ||
==Ingredients== | ==Ingredients== | ||
| − | * 1 [[ | + | * 1 [[Cup|c]] (240 ml) [[Milk|whole milk]] |
| − | * ½ cup (120 ml) [[ | + | * ½ cup (120 ml) [[Butter|butter]] |
| − | * 1 [[ | + | * 1 [[Teaspoon|t]] (5 ml) [[Vanilla|vanilla]] extract |
| − | * 2 cups (480 ml) cake [[ | + | * 2 cups (480 ml) cake [[Flour|flour]] or, 4 [[Tablespoon|T]] (60 ml) [[Cornstarch|cornstarch]] and enough all-purpose flour to equal 2 cups |
| − | * 2 tsp (10 ml) [[ | + | * 2 tsp (10 ml) [[Baking Powder|baking powder]] |
| − | * Pinch of [[ | + | * Pinch of [[Salt|salt]] |
| − | * 4 large [[ | + | * 4 large [[Egg|eggs]] |
| − | * 2 cups (480 ml) [[ | + | * 2 cups (480 ml) [[Sugar|sugar]] |
==Procedure== | ==Procedure== | ||
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# Bake about 30 minutes at 350 °F (175 °C). | # Bake about 30 minutes at 350 °F (175 °C). | ||
# Cool on racks for 10 minutes (you may need to run a knife around the edge first) then turn out to cool. | # Cool on racks for 10 minutes (you may need to run a knife around the edge first) then turn out to cool. | ||
| − | # Frost with [[ | + | # Frost with [[Mocha icing|mocha icing]], other icing, or with [[Strawberry|strawberries]]. |
| − | [[Category:Cake | + | [[Category:Cake Recipes|Hot milk cake]] |
[[Category:Recipes_with_metric_units|{{PAGENAME}}]] | [[Category:Recipes_with_metric_units|{{PAGENAME}}]] | ||
Latest revision as of 14:04, 9 May 2012
Hot milk cake is a traditional two-layer cake, possibly from the Mid-Atlantic States. It can be frosted with mocha icing.
Hot milk cake can be fabulous, but the recipe is not for the timid. Expect a couple attempts that fail to rise before getting it right. Beating the eggs very well is important.
Ingredients
- 1 c (240 ml) whole milk
- ½ cup (120 ml) butter
- 1 t (5 ml) vanilla extract
- 2 cups (480 ml) cake flour or, 4 T (60 ml) cornstarch and enough all-purpose flour to equal 2 cups
- 2 tsp (10 ml) baking powder
- Pinch of salt
- 4 large eggs
- 2 cups (480 ml) sugar
Procedure
- An hour before baking, take eggs and butter out of the refrigerator to reach room temperature.
- Heat together milk and butter until butter melts. Cool to just warm.
- Add vanilla.
- If you sift the flour, do so after measuring. Mix dry ingredients.
- In a large bowl beat the eggs until lemon-colored — this could take 5-10 minutes.
- Add sugar slowly, beating well.
- Add the dry ingredients.
- Add milk mixture very slowly, folding it in by hand toward the end.
- Divide the batter into 2 greased and floured 9 inch (230 mm) round cake pans.
- Bake about 30 minutes at 350 °F (175 °C).
- Cool on racks for 10 minutes (you may need to run a knife around the edge first) then turn out to cool.
- Frost with mocha icing, other icing, or with strawberries.
